Blodgett HV-100E Datasheet

Brand: Blodgett

Model: HV-100E

Type: Datasheet

Blodgett HV-100E is a versatile countertop combi oven that combines the benefits of convection and steam cooking. With its Hydrovection technology, it delivers faster cooking times, reduced shrinkage, and juicier end products. It features programmable cooking modes for a variety of foods, including meats, poultry, fish, vegetables, and baked goods. The HV-100E also offers rethermalization capabilities, making it ideal for reheating pre-cooked foods without compromising quality.

Hydrovection

Cooking Guide

Tips and tricks for getting the most

from your Hydrovection oven

52776 Rev B (8/10)

Your NEW Hydrovection oven is a versatile, easy to use tool that will help you produce better

food with less time and effort. As with any new equipment, a little orientation at the outset can

save frustration and trouble later. Blodgett authorizes a trained service agent to inspect all new

installations at no cost to you. If you have not had a startup inspection, please call the Blodgett

Service Department at 800-331-5842. You will be given the number of your local service company

so you can schedule a startup at a convenient time.

This guide is organized in three sections:

• A general explanation of how each mode works and when to use it;

• Special tips and techniques on preparing items using the unique properties of your

combi/oven steamer;

• Time and temperature tables with typical products and how to cook them.

Your comments and suggestions for improving this guide are always welcome. Please feel free to

general questions.

Enjoy your BLODGETT Hydrovection !

Blodgett Hydrovection Cooking Guide

HYDRO MODE

When to use the Hydro Mode

The Hydro Mode is ideal for most high-pro-

tein, center-of-the-plate items: roasted

meats, baked poultry and baked fish. It does

an excellent job on casserole type dishes

such as lasagna, baked macaroni and meat-

loaf which must be cooked to a safe internal

temperature without overcooking the exteri-

or. Braising meats such as spare ribs, corned

beef or pot roast is easily done in Hydro

Mode at temperatures of 225-250°F/105-

120°C. Breads, rolls and other yeast-raised

products will exhibit greater "oven-spring"

when baked in the Hydro Mode. Specialty

breads such as French bread, soft pretzels

and bagels are also possible.

How the Hydro Mode Works

The Hydro Mode combines the effects of

both moisture and hot air convection for

improved yields, shorter cooking times and

juicier products. It will reduce, but not elimi-

nate, browning (carmelization is a function

of temperature, increasing at higher temper-

ature settings). Because foods cooked in the

Hydro Mode are not drying out as they

would in a typical convection oven, they

brown more slowly, allowing the heat to

reach the interior of the product before the

outside becomes scorched or dried out. As

the steam produced in Hydro Mode con-

denses on the food surface, it efficiently

transfers its heat to the food, resulting in

shorter average cooking times than in a simi-

lar dry oven.

The Hydro Mode gives priority to the hot air

thermostat setting. The oven bakes and

roasts in a similar manner to the familiar

convection oven, but adds moisture inter-

mittently throughout the cooking process.

The moisture production is automatic and is

thermostatically controlled to produce the

optimum humidity for the baking or roast-

ing temperature selected (the ideal relative

humidity at a given temperature is predeter-

mined: too little moisture would allow

excess shrinkage, while too much would

waste energy as the oven struggles to main-

tain the hot air temperature setting). Your

Hydrovection produces moisture and hot air

alternately during the cooking cycle for

energy conservation; both moisture and hot

air are present in the cooking cavity simulta-

neously for optimal food preparation.

Tips for Cooking in the Hydro Mode

The Hydro Mode uses hot air in the same

manner as a convection oven; recipes adapt-

ed for convection ovens translate well to

Hydro cooking. Recipes developed for static

ovens without moving air will typically

require a temperature reduction of 25-

50°F/14-28°C. Because moisture transfers

heat more efficiently than dry air, you will

generally experience shorter cooking times

in the Hydro Mode than in a comparable

convection oven. A 10-15% reduction in

cooking time is common, although actual

results will vary widely by product and origi-

nal cooking technique. Lowering the tem-

perature beyond the initial adaptation for

convection oven cooking and keeping the

original baking and roasting times will opti-

mize yields. Most operators will choose a

combination of slightly faster cooking times

and slightly higher yields. The choice of

which to optimize is yours.

Shallow pans are recommended for best

results. Both the moisture and convected

hot air transfer heat to the food's surface.

Increasing the food surface area relative to

Blodgett Hydrovection Cooking Guide

HYDRO MODE

its volume (i.e., multiple shallow pans

instead of a few deep pans) will give the

fastest cooking times and most even cook-

ing. Covering the food with film and/or foil

will defeat the convection effect, and is not

necessary to prevent scorching or drying

because of the moisture present during

Hydro cooking. The moisture remains dry at

temperatures above approximately 275°F/

135°C, and will not appear as condensate

on the door.

If additional browning is desired after the

food is almost fully cooked, switch to hot air

and increase the temperature for the last few

minutes until the desired color is achieved.

Rethermalizing in Hydro Mode

Rethermalization is the process of bringing

fully cooked, chilled food from storage tem-

perature to safe serving temperature without

loss of quality. Hydro Mode lends itself to

reheating food without the typical drying

and overbrowning. Foods to be rethermal-

ized should be in shallow pans with the

product distributed in an even thickness.

Temperatures between 250-300°F/120-

150°C are typically used for rethermaliza-

tion.

Blodgett Hydrovection Cooking Guide

HOT AIR MODE

When to use the Hot Air Mode

The Hot Air Mode is best suited to those

items that require a dry cooking environ-

ment or rapid browning. Most bakery items

(cookies, cakes, muffins, etc.) will be cooked

in the Hot Air Mode, although many yeast-

leavened products (breads and rolls, crois-

sants, Danish pastries) will yield excellent

results in Hydro Mode as well. The Hot Air

Mode can be used to pre-brown meats for

braising or to intensify the final browning of

roasts that have been completed in Hydro

Mode.

How the Hot Air Mode Works

The Hot Air Mode operates exactly like the

familiar convection oven. When adapting

recipes written for static ovens (e.g., deck

ovens or restaurant-range type ovens), you

will generally need to reduce temperatures

25-50°F/14-28°C. Moving (convected) hot

air transfers heat to your food more efficient-

ly than static air, allowing you to cook at

lower temperatures.

Set the thermostat to the desired tempera-

ture and allow the oven to fully preheat

before beginning to cook.

Tips for Cooking in the Hot Air Mode

Because your unit is cooking with convected

hot air, maximizing the exposed surface area

of the food to be cooked will yield the best

results. Covering the pans with film and/or

foil, using deep pans or crowding the pans

too close together without room for air cir-

culation will slow down the cooking process

considerably and may result in uneven cook-

ing.

Cakes may be baked using pan inserts for

greater volume and square corners. Use spe-

cialized pans (e.g., muffin tins) as necessary.

If you observe over-browning around the

edges of the product with a light or under-

cooked center area, the temperature may be

set too high for that product. Undercooked

interiors with a burnt or overdone surface

are also an indication that the temperature is

too high.

Blodgett Hydrovection Cooking Guide

SPECIAL TIPS & TECHNIQUES

Basic Times & Temperatures

Although there is a detailed cooking guide

in this manual, most foods can be prepared

using a very simple approach. Casseroles

(e.g., lasagna, baked macaroni, etc.) and

medium-sized roasts can be cooked in Hydro

Mode at 300°F/150°C. Foods to be crisped

(breaded foods, chicken pieces with skin,

etc.) do well in Hydro Mode at

375°F/190°C. Most baked goods perform

well at 300-325°F/150-165°C in Hot Air

Mode. Cook vegetables, rice and shellfish in

Hydro Mode.

Frozen Pizza

Pizza tends to overbrown in convection

ovens without ever getting a good bottom

crust. Bake frozen pizza at 350°F/175°C in

Hydro Mode to reduce scorching the top-

pings. Use perforated sheet pans or sprinkle

coarse cornmeal on solid pans to prevent a

soggy bottom crust.

"Mock Stir Fry" Dishes

Several variations of this dish are possible by

varying the meat, poultry or fish used, as

well as changing the sauces. A low-fat stir

fry, fajitas or Italian beef are just a few possi-

bilities.

Teriyaki Chicken (beef, pork or shrimp) is

easily prepared by mixing canned sliced

mushrooms, julienne sweet peppers (use

green, red and yellow for great color), juli-

enne Spanish onions and thin sliced bone-

less, skinless chicken breast with dark, thick

teriyaki sauce. Optionally add sliced bamboo

shoots or water chestnuts. Mix all well to

coat with teriyaki sauce. Spread in a shallow

layer on sheet pans and cook in Hydro

Mode at 375°F/ 190°C for 10-15 minutes or

until done. Vegetables should still be firm.

Meat, poultry or shrimp should be fully

cooked with dark highlights on the edges of

meat and vegetables. Serve over steamed

rice.

"Southern stir fry" is a good variation:

replace the teriyaki with thick barbeque

sauce and omit the oriental vegetables. Use

beef, pork or chicken and serve over red

beans and rice.

For quick fajita filling, omit the mushrooms

and oriental vegetables, and use fajita sauce

in place of teriyaki. Serve with wheat tor-

tillas.

Italian beef is quickly prepared by omitting

the oriental vegetables, adding chunks of

fresh tomatoes and using creamy Italian

salad dressing in place of the teriyaki. Serve

over fettucini or in a hero sandwich. Sliced

Italian sausage also works well in this prepa-

ration.

Blodgett Hydrovection Cooking Guide

SPECIAL TIPS & TECHNIQUES

Bagels

Bagels can be produced in the Hydrovection

by preheating the oven to 350°F/177°C in

Hydro Mode. Quickly load the proofed

bagels on sheet pans into the oven. Bake in

Hydro mode with 100% moisture for 2 min-

utes, then switch to hot air for a total com-

bined time of 10-13 minutes. Dough formu-

lations vary widely, so you'll need to experi-

ment with exact times and temperatures.

Breaded Products

For best results, place breaded products on

screens or wire racks on sheet pans so bot-

toms brown and crisp properly (perforated

sheet pans also help). Bake in Hydro Mode

at 400°F/204°C. If breading does not brown

but looks white and dry (or simply burns),

spray product with pan release next time

before cooking. Some fat is necessary for

proper browning. Most prepared and frozen

breaded products have sufficient fats in the

breading to brown properly without any

additions, but a few will require help.

Mock "Rotisserie" Chicken

Rotisserie cooking produces juicy, attractive

whole chickens, but it's slow and a mess to

clean up afterwards. A good substitute, with

similar flavor and appearance, can be

achieved by roasting whole birds (prepared

with your favorite marinade or rub) upright

on wire racks in Hydro Mode at

375°F/190°1. A special rack is available for

this application to help hold the birds

upright. A 2-1/2 - 3 lb/1-1.5 kilo bird will

cook in roughly 35 minutes. Cleanup is sim-

ple with the standard spray hose and wash-

ing procedure.

Rethermalizing Bagged Products

(Sous Vide)

Many operators are using "cook chill" sys-

tems or purchasing fully cooked products in

heat resistant bags. These products can be

reheated in the bag (check for maximum

heat tolerance), but you will generally see

better results by removing the product from

the bag and reheating in shallow pans in

Hydro mode. The bags protect the product

but also act as insulators, significantly slow-

ing down the reheating of the product.

Rethermalizing in steam mode may result in

condensate on the product changing the

consistency. Rethermalizing in Hydro mode

between 250-275°F/120-135°C will mini-

mize condensation and allow rapid reheat-

ing.

Low-fat "Oven Fried" Chicken

Dredge skinless chicken pieces in seasoned

flour, dip in lightly beaten egg whites and

coat with bread crumbs that have been

moistened with salad oil. Bake at

375°F/190°C on wire racks. Chicken may be

cooked on sheet pans, but will not brown

well on bottom. Do not omit oil from bread

crumbs completely or they will not brown

properly.

Blodgett Hydrovection Cooking Guide

SPECIAL TIPS & TECHNIQUES

Muffins are too dark, gummy on the inside,

do not rise properly, or "explode" halfway

through baking. Muffins are chemically leav-

ened with baking powder and baking soda.

If there is too little heat, the leavening

agents do not react and the muffins do not

rise properly. Longer baking times will pro-

duce a muffin with a dry, overbrowned exte-

rior and a gummy interior, or exhibit

"exploding" when the heat finally reaches

the interior. The rising interior splits open

the fully set exterior and the muffin

explodes. Use a lower temperature to allow

the muffins to come up to temperature

more gently. Then finish with a hotter tem-

perature halfway through to promote

browning without drying out.

Some Common Baking Problems &

What Causes Them

Muffins have a tendency to lean to one side

because of the air currents in a convection

oven. You may either need to adjust the fan

reversal or begin with low fan and finish

with high fan.

Light batters for cakes that blow to one side

or exhibit severe rippling can be handled in

the same manner as the muffins.

Over-browning around the pan's edges is

generally an indication the temperature is

too high for that product or load (increasing

the load in an oven will change the air flow,

which sometimes causes overbrowning). Try

reducing the temperature 25°F/14°C, spread

the load more evenly in the oven, or bake in

smaller batches.

The top shelf browns faster than the others.

Air is circulated around a baffle at the back

of the oven (the fan draws air in from the

center). Freshly reheated air from the top of

the baffle hits the top pan first. Radiant heat

from the top of the oven also contributes to

faster browing on the top shelf. This is also

typical of convection ovens. Either allow

more space between the top of the oven

and the uppermost pan or remove the top

pan earlier than the others.

Blodgett Hydrovection Cooking Guide

% Fan Vent

Menu Item Stage Mode Temp Time Humidity Speed Position

PIES & CAKES & DESSERTS

Chocolate Sheet Cake 1 Hot Air 325F 12 min 0% Low Closed

2 Hot Air 325F 4 min 0% Low Open

White Sheet Cake 1 Hot Air 325F 14 min 0% High Closed

8” Layer Cake 1 Hot Air 325F 10 min 0% Low Closed

2 Hot Air 325F 15 min 0% Low Open

Brownies (half sheet pan) 1 Hot Air 325F 10 min 0% Low Closed

2 Hot Air 325F 15 min 0% Low Open

Brownies (full sheet pan) 1 Hot Air 325F 10 min 0% Low Closed

2 Hot Air 325F 25 min 0% Low Open

Custard 1 Hydro 170F 40 min 100% Low Closed

Puff Pastry 1 Hot Air 325F 15 min 0% Low Closed

Pie 1 Hydro 350F 20 min 20% Low Closed

Cheesecake 1 Hot Air 275F 40 min 0% Low Closed

Sugar 1 Hot Air 350F 12 min 0% Low Closed

Chocolate Chip 1 Hot Air 325F 12 min 0% High Open

Peanut Butter 1 Hot Air 325F 15 min 0% Low Closed

Time & Temperature Recommendations

(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food,

pan size/fullness and opening oven during cooking will affect cooking times.)

BAKED GOODS

Blodgett Hydrovection Cooking Guide

Time & Temperature Recommendations

(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food,

pan size/fullness and opening oven during cooking will affect cooking times.)

BAKED GOODS

% Fan Vent

Menu Item

Stage

Mode Temp Time Humidity Speed Position

BREADS AND ROLLS

White Rolls 1 Hot Air 350F 15 min 0% High Open

Wheat Rolls 1 Hydro 325F 2 min 30% Low Closed

2 Hot Air 325F 15 min 0% Low Closed

Dinner Rolls 1 Hot Air 350F 6 min 0% High Closed

2 Hot Air 350F 6 min 0% High Open

3 Hot Air 325F 3 min 0% Low Open

Wheat Bread 1 Hot Air 350F 20 min 0% High Closed

2 Hot Air 350F 15 min 0% High Open

French Bread 1 Hydro 350F 1 min 100% Low Closed

2 Hot Air 350F 15 min 0% High Closed

3 Hot Air 350F 5 min 0% High Open

Muffins 1 Hot Air 350F 7 min 0% Low Closed

2 Hot Air 350F 7 min 0% Low Open

3 Hot Air 350F 6 min 0% High Open

Croissants 1 Hot Air 350F 15 min 0% Low Closed

Blodgett Hydrovection Cooking Guide

Time & Temperature Recommendations

(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food,

pan size/fullness and opening oven during cooking will affect cooking times.)

POULTRY & BEEF

% Fan Vent

Menu Item

Stage Mode Temp TIme Humidity Speed Position

POULTRY

3.5 lb Whole Chicken* 1 Hydro 350F 165F 30% High Closed

3.5 lb Whole Chicken 1 Hydro 350F 45 min 30% Low Closed

Baked Chicken 1 Hydro 350F 25 min 30% High Closed

Chicken Cordon Bleu 1 Hydro 350F 20 min 30% High Closed

Turkey 1 Hydro 325F 45 min 30% Low Closed

Whole Chicken on Rack 1 Hydro 350F 45 min 40% Low Closed

1/2 Chicken 1 Hydro 350F 25 min 40% Low Closed

*This recipe uses the core probe with a hold temperature of 165F.

BEEF

Hamburger 1 Hydro 400F 10 min 30% High Closed

Hot Dogs 1 Hydro 121F 10 min 100% Low Closed

Roast Beef 1 Hot Air 275F 90 min 0% Low Closed

Prime Rib 1 Hot Air 275F 90 min 0% Low Closed

Meat Loaf 1 Hydro 325F 40 min 30% Low Closed

Blodgett Hydrovection Cooking Guide

Time & Temperature Recommendations

(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food,

pan size/fullness and opening oven during cooking will affect cooking times.)

SEAFOOD & CASSEROLES

% Fan Vent

Menu Item Stage Mode Temp Time Humidity Speed Position

SEAFOOD

Baked Sole (1 hotel pan) 1 Hydro 350F 10 min 30% Low Closed

Breaded Fish 1 Hydro 350F 10 min 30% Low Closed

Shrimp 1 Hydro 121F 10 min 100% Low Closed

Salmon 1 Hydro 212F 10 min 100% Low Closed

Orange Roughy 1 Hydro 300F 8 min 40% Low Closed

CASSEROLES

Frozen Macaroni & Cheese 1 Hydro 300F 4 min 100% High Closed

2 Hot Air 300F 21 min 30% High Closed

3 Hot Air 350F 15 min 30% High Open

Fresh Macaroni & Cheese 1 Hot Air 300F 25 min 0% High Open

Frozen Lasagna 1 Hydro 300F 30 min 30% High Closed

2 Hydro 350F 5 min 30% High Open

3 Hydro 350F 25 min 30% High Open

Lasagna 1 Hydro 350F 15 min 100% Low Closed

2 Hydro 350F 5 min 30% High Open

3 Hot Air 300F 2 min 0% High Open

Casserole 1 Hydro 350F 30 min 30% Low Closed

Blodgett Hydrovection Cooking Guide

Time & Temperature Recommendations

(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food,

pan size/fullness and opening oven during cooking will affect cooking times.)

VEGETABLES

% Fan Vent

Menu Item Stage

Mode Temp TIme Humidity Speed Position

Baked Potato 1 Hydro 420F 4 min 100% High Closed

2 Hydro 425F 6 min 30% High Closed

3 Hydro 400F 30 min 30% High Closed

Roasted Potato 1 Hydro 375F 30 min 30% High Closed

2 Hydro 400F 10 min 30% High Open

Hash Browns 1 Hydro 400F 10 min 30% High Closed

2 Hot Air 425F 5 min 0% High Open

Baked Beans 1 Hydro 300F 20 min 40% High Closed

2 Hot Air 275F 3 min 0% Low Open

Frozen Vegetables 1 Hydro 225F 12 min 100% High Closed

2 Hot Air 212F 2 min 0% High Open

Corn on the Cob 1 Hydro 225F 12 min 100% High Closed

2 Hot Air 212F 2 min 0% High Open

Carrots 1 Hydro 225F 12 min 100% High Closed

2 Hot Air 212F 2 min 0% High Open

Broccoli 1 Hydro 225F 12 min 100% High Closed

2 Hot Air 212F 2 min 0% High Open

Green Beans 1 Hydro 225F 12 min 100% High Closed

2 Hot Air 212F 2 min 0% High Open

Blodgett Hydrovection Cooking Guide

Time & Temperature Recommendations

(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food,

pan size/fullness and opening oven during cooking will affect cooking times.)

INSTITUTIONAL FOOD

% Fan Vent

Menu Item Stage Mode Temp TIme Humidity Speed Position

Chicken Patty 1 Hydro 350F 15 min 30% High Closed

Frozen Pizza 1 Hydro 350F 12 min 30% High Closed

French Fries 1 Hydro 450F 1 min 30% High Closed

2 Hot Air 450F 11 min 0% High Open

3 Hot Air 450F 3 min 0% High Open

Chicken Nuggets 1 Hydro 400F 2 min 30% High Closed

2 Hydro 400F 7 min 30% High Open

3 Hot Air 425F 2 min 0% Turbo Open

Grilled Cheese 1 Hydro 350F 3 min 30% High Closed

2 Hydro 350F 3 min 30% High Open

Tamales 1 Hydro 212F 30 min 100% High Closed

Blodgett HV-100E Datasheet

Blodgett HV-100E Datasheet

Blodgett HV-100E Datasheet

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